Gyoza Recipe

Gyozais Japanese-style dumpling. Originated from Chinese jiaozi (dumplings), gyoza has become a mainstay of Japanese cuisine, a staple that is very popular in and outside of Japan. In the United States, you can find gyoza at Japanese restaurants and Asian-themed restaurants.

There are four ways of preparing gyoza: steamed, boiled, deep-fried, and pan-fried. I am especially partial to pan-fried gyoza, or yaki-gyoza. It’s hard not to like yaki-gyoza—tiny parcel of juicy filling encased in a dumpling wrapper, pan-fried to crispy golden brown at the bottom, and then lightly steamed to create the nice contrast in mouth feel and texture. The highlight of gyoza lies in the exceptional and flavor-enhancing ponzu dipping sauce, which compliments and completes the taste…

Gyoza is commonly made with a ground pork filling (you can also use beef, chicken, or even turkey). Other ingredients include cabbage or Napa cabbage, chives or scallion, and seasonings. I created my gyoza recipe with ground pork and cabbage, and flavored the filling with Mizkan (Bonito Flavored) Soup Base, which is soy sauce with dashi. For serving, I made a ponzu dipping sauce with Mizkan AJIPON® Ponzu. The addition of Mizkan (Bonito Flavored) Soup Base delivers magical results—the gyoza were extremely juicy with a heavenly umami note, and the ponzu dipping sauce was refreshing with a mild citrusy nuance that paired beautifully with the gyoza dumplings.

Making gyoza can be challenging to many people if you don’t know how to assemble the dumpling. For your easy reference, I have create an easy step-by-step picture guide in the gyoza recipe below. Please take note that practice makes perfect, so get yourself all the ingredients in this gyoza recipe and start making gyoza at home. I can guarantee you that you will be rewarded with a serving of delicious and juicy gyoza that you just can’t stop eating!

Peter, I agree. I used to make dumpling dipping sauce by mixing soy sauce with dark vinegar, but with Mizkan Ajipon Ponzu, I don’t have to, plus it’s made with yuzu which tastes better and more refreshing than vinegar. :)

dumplings are one of my fav and I can never get bored of them. My fav is momo which is a different kind of steam dumplings. This one tempting me a lot. i would love to try this. have a quick question though. Could i make the same with thin wanton wrapper ?

Now I’m missing my time living in Tokyo – stopping at some tiny shop at Shinjuku station, dropping a few coins in the machine, grabbing the receipt and trading the cook for a plate of hot gyoza. Tokyo is truly the city of vending machines.

I’m hardly a cook, but these turned out ~90% restaraunt qual. Same recipe was printed on back of gyoza wrappers pkg. couldn’t find the bonito soup base, got a different flavor… instead of ground pork, i chopped up rib meat… also added red pepp flakes to filling. turned out great! thanks for publishing this with these nice photos!